Revised 2015 Dec 01
1 tablespoon bacon fat
3 medium fresh potatoes, grated
1/2 medium onion, grated
salt and other seasonings, to taste
-- Scrambled Egg Filling --
1/4 onion or 1 fresh green onion, minced
1/2 cup mixed peppers, diced
1 teaspoon prepared mustard
1/3 cup milk
1/3 cup Gouda cheese, grated
1/3 cup Cheddar cheese, grated
1 cup diced or crumbled meat
1 small tomato, thinly sliced
3/4 cup Cheddar cheese, grated
In a well seasoned cast iron fry pan heat oil fry grated fresh potatoes on medium-high heat. When the bottom is browned, flip the potatoes like a pancake. (The potatoes stick together well for turning over, but if any pieces break off, just push them back in and they'll re-stick). Set the frying pan with potato mixture aside.
Sauté onions and peppers until onions begin to be translucent (or more for a different flavour).
Meanwhile whisk together eggs, mustard, milk, gouda, and 1/3 cup of the cheddar.
Scramble the egg mixture until it begins to set. Add meat and continue cooking till almost set.
Pour the scrambled egg mixture on top of the hashbrown crust in the cast iron pan. Arrange the tomatoes on top of the eggs, sprinkle remaining cheddar cheese over top and broil till cheese is melted and bubbly.
Sausage, back bacon, ham or bacon would all work well
To save time in the morning, the hash brown crust can be made a day ahead. If making ahead slide the potato crust into an 8- or 9-inch pie plate. Pat it into place so it evenly fills the pie plate and makes an attractive crust. Re-warm in oven while you make scrambled egg filling.
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